TW201320900A - 穀物加工食品用抗真菌劑 - Google Patents
穀物加工食品用抗真菌劑 Download PDFInfo
- Publication number
- TW201320900A TW201320900A TW101136484A TW101136484A TW201320900A TW 201320900 A TW201320900 A TW 201320900A TW 101136484 A TW101136484 A TW 101136484A TW 101136484 A TW101136484 A TW 101136484A TW 201320900 A TW201320900 A TW 201320900A
- Authority
- TW
- Taiwan
- Prior art keywords
- chitinase
- antifungal agent
- cereal
- bread
- food
- Prior art date
Links
- 229940121375 antifungal agent Drugs 0.000 title claims abstract description 55
- 239000003429 antifungal agent Substances 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 108010022172 Chitinases Proteins 0.000 claims abstract description 82
- 102000012286 Chitinases Human genes 0.000 claims abstract description 82
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims description 56
- 235000021067 refined food Nutrition 0.000 claims description 45
- 235000008429 bread Nutrition 0.000 claims description 31
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 24
- 239000004330 calcium propionate Substances 0.000 claims description 24
- 235000010331 calcium propionate Nutrition 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 6
- 235000011888 snacks Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 description 17
- 241000233866 Fungi Species 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 230000000843 anti-fungal effect Effects 0.000 description 13
- 239000007921 spray Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 244000005700 microbiome Species 0.000 description 11
- 235000012149 noodles Nutrition 0.000 description 11
- 240000007594 Oryza sativa Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 241000186361 Actinobacteria <class> Species 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 5
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 5
- 235000011130 ammonium sulphate Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920002101 Chitin Polymers 0.000 description 4
- 239000003242 anti bacterial agent Substances 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 229910017053 inorganic salt Inorganic materials 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000237852 Mollusca Species 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000187392 Streptomyces griseus Species 0.000 description 2
- 241000187176 Streptomyces violaceoruber Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 241001446247 uncultured actinomycete Species 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 241000883303 Acipenser sinensis Species 0.000 description 1
- 101000895977 Amycolatopsis orientalis Exo-beta-D-glucosaminidase Proteins 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 102000003858 Chymases Human genes 0.000 description 1
- 108090000227 Chymases Proteins 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000378467 Melaleuca Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241001468227 Streptomyces avermitilis Species 0.000 description 1
- 241000520730 Streptomyces cinnamoneus Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001559 benzoic acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000013877 carbamide Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 239000012228 culture supernatant Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- -1 organic acid salt Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
本發明係提供穀物加工食品之抗真菌劑,該抗真菌劑係含有幾丁質酶。本發明亦提供含有含該抗真菌劑之抗真菌劑的穀物加工食品。本發明更進一步提供含有抗真菌劑穀物加工食品的製造方法。依據本發明,可提供安全且便宜的穀物加工食品用抗真菌劑。
Description
本發明係關於穀物加工食品用抗真菌劑。
為了延長食品保存期間,有必要藉由抑制微生物,尤其是真菌,以防止腐敗。一般的食品類腐敗,需考量食品製造後的保存條件(周邊環境),而將藉由抗菌劑,保存pH,保存溫度,水分活性的掌控等之組合的防腐技術予以付諸實行。
以穀物加工食品最具代表性的食品之麵包類的製造來說,其係以提高份量,防止老化,麵包內層結構或顏色,麵包的外皮顏色改善等作為目的,而利用了各式各樣的酵素。作為代表性的酵素係可列舉澱粉酶類,木聚醣酶類等的則有半纖維素酶類,氧化酶類,以及脂肪酶類等(專利文獻1)。又,被利用來防止老化,麵團調整等目的乳化劑替代品之酵素的利用也正被檢討中。以世界的製麵包市場背景來看,從麵包類的製造原物料成本削減或製造方法的效率化的觀點來看,酵素的利用正備受矚目。
一方面,蛋糕類,糕點類,麵類,米飯類,主要是以冷藏、冷凍作保存。工業上有利用丙酸鈣或酒精類等作為抗菌劑的例子。但是,抗菌劑的利用常常造成食品風味毀損的原因,及影響食物的物性亦已被報告。因此,穀物加工食品的抗真菌,是關係到與穀物加工食品的保存期間延長的重要課題,安全且便宜的抗真菌劑是備
受期待。
[專利文獻1]日本特開2007-325515
本發明目的係提供安全且便宜的穀物加工食品用抗真菌劑。
本發明者們,為了解決前述的問題,進行了專心致力檢討的結果,而發現藉由使用幾丁質酶可以提供安全且便宜的穀物加工食品用之抗真菌劑,進而完成本發明。
本發明係提供一種穀物加工食品用抗真菌劑,該抗真菌劑含有幾丁質酶。
一種實施的樣態為:前述抗真菌劑進一步含有丙酸鈣。
一種實施的樣態為:相對於前述1質量份之幾丁質酶,丙酸鈣係含有0.1~500質量份之比例。
本發明亦提供含有含前述抗真菌劑的抗真菌劑之穀物加工食品。
一種實施的樣態為:前述的食品為麵包類、蛋糕類或點心類等。
本發明更進一步,提供含有抗真菌劑之穀物加工食品的製造方法。該方法包含使穀物加工食品含有該抗真菌劑的步驟。
一種實施的樣態為:上述步驟為將前述抗真菌劑混合至穀物原料的步驟。
一種實施的樣態為:上述抗真菌劑係以每上述穀物原料的幾丁質酶量成為1~10000μg/g之量來混合。
一種實施的樣態為:上述步驟係將前述抗真菌劑施予至穀物加工食品表面的步驟。
一種實施的樣態為:上述抗真菌劑係以每上述穀物加工食品表面之幾丁質酶量成為2~200μg/cm2之量來施予。
依據本發明,可提供安全且便宜的穀物加工食品用抗真菌劑。本發明的穀物加工食品用抗真菌劑因為含有幾丁質酶的酵素,所以安全且便宜。
本發明的穀物加工食品用抗真菌劑為含有幾丁質酶。
本發明所謂之穀物加工食品,亦指穀物加工而成的食品。例如:穀物原樣、或穀物加工(例如:粉末加工、磨碎加工)的穀物原料,以這些穀物原料適宜且任意的和其他的材料混合後的混合物(例如:生麵團),以這個混合物烘烤、蒸煮、油炸、燉煮等手法加工,依需求予以成形,或添加其他成分而成之食品。就穀物而言,可列舉例如小麥、玉米、米、蕎麥、大麥、黑麥、燕麥等。就穀物加工食品而言,可列舉例如麵包類、蛋糕類、點
心類、麵類、米飯類。較佳為麵包類、蛋糕類、點心類,更佳為麵包類。作為麵包類可列舉例如白麵包、點心麵包、長條麵包、法國麵包、蒸麵包、調理麵包、杯子包(hot dog bun)、水果麵包、玉米麵包、奶油長條麵包、小圓麵包、圓甜小麵包、牛角麵包(croissant)、丹麥糕點、乾麵包(hardtack)、普澤餅(pretzel)。作為蛋糕類可列舉例如海綿蛋糕、長條蛋糕、天使蛋糕、磅蛋糕(pound cake)、水果蛋糕、熱蛋糕等。作為點心類,可列舉例如:甜甜圈、馬德琳、年輪蛋糕、可麗餅、鬆餅、卡斯提雅蛋糕、比司克餅乾(biscuit)、脆餅(cracker)、馬芬(muffin)、泡芙、閃電泡芙、千層酥、蛋塔、威化酥、派、比薩、零食點心、舒芙蕾、煎餅、米果、小米果、饅頭、銅鑼燒、今川燒、鯛燒、餅、中華饅、月餅、波羅、花林糖等。作為麵類可列舉例如烏龍麵、蕎麥麵、麵線、義大利麵、拉麵、米粉、越式米粉等。作為米飯類可列舉例如米飯、米糕、粽子、御飯糰、壽司、炒飯等。
本發明中的幾丁質酶為可分解幾丁質的酵素的總稱。幾丁質為β-1,4-聚-N-乙醯麩胺酸,單醣的N-乙醯麩胺酸(GlcNAc)以β-1,4鍵連成的多醣。節足動物、軟體動物、外肛動物、菌類等,主要的構造即為多糖。幾丁質能被植物(例如木瓜)、軟體動物中腸腺、微生物(如放線菌)等的幾丁質酶(EC3.2.1.14)分解成GlcNAc及其寡糖。幾丁質酶是將幾丁質分解成寡糖或GlcNAc之酵素總稱。幾丁質酶從分解樣式來分,存在外切型幾丁質酶、內
切型幾丁質酶。從基因序列的相同性來分,知道有Family 18、Family 19及其它的幾丁質酶存在,而本發明的穀物加工食品用抗真菌劑所含有之幾丁質酶並特別無限定。較佳為Family 18及其他幾丁質酶。
作為幾丁質酶的調製方法無特別限定。可列舉例如從含有幾丁質酶的植物或從微生物調製。較佳為從微生物調製的方法,大量培養微生物,可便宜地調製幾丁質酶。以微生物來說並無特別限定。列舉例如放線菌、細菌、真菌、酵母等。較佳為放線菌。就放線菌來說,列舉例如Streptomyces griseus(以下、「Streptomyces」以「S.」簡記)、S.avermitilis、S.violaceoruber、S.cinnamoneus等。這些菌株可從獨立行政法人理化學研究所、獨立行政法人製品評價技術基盤機構、American Type Culture Collection等生物資源保存機構取得。從微生物調製幾丁質酶的方法,例如包含培養生產幾丁質酶的微生物之步驟、從培養液中分離含有幾丁質酶的液體與微生物菌體步驟、從含有幾丁質酶的液體中分離幾丁質酶步驟、精製步驟。培養生產幾丁質酶的微生物之步驟為,以含該微生物能利用的營養源的培養基培養該微生物。作為培養基的形態,以促進幾丁質酶生產為前提,液體狀或固體狀都可以。以大量培養來說較佳為液體培養基。就營養源可列舉例如碳源、氮源、無機鹽類。就碳源而言,可列舉例如葡萄糖,甘油,糊精,澱粉、糖蜜、動植物油、幾丁質酶。就氮源而言,可列舉例如:大豆粉、玉米漿,棉籽粕,肉類萃取物,蛋白腖,酵
母萃取物、硫酸銨、硝酸鈉、尿素等。就無機鹽類而言,可列舉例如:鈉、鉀、鈣、鎂、錳、鐵、鈷、鋅、磷酸等。以培養法來說,靜置培養或震盪培養亦或通氣攪拌培養皆可,大量培養來說以通氣攪拌培養較佳。培養溫度來說,通常15~37℃,較佳為20~30℃。培養基的酸鹼值pH5~9較佳。培養時間通常2~7天,以培養基中基丁質酶的蓄積量達到最高的時候停止培養。從培養液中分離含有幾丁質酶的液體和微生物菌體之步驟,可用例如離心分離過濾等已知的手段。從含幾丁質酶的液體中分離、精製幾丁質酶的步驟,可根據目的之幾丁質酶的精製度,適宜地組合使用例如排除分子量5000或10000的過濾膜超濾、用硫酸銨或乙醇分離、以色層分離法精製等之周知的手段。就幾丁質酶來說,可以液體狀直接使用含幾丁質酶的溶液,亦可使用真空乾燥或冷凍乾燥之後得到的粉末狀酵素。本發明中採用放線菌,以含有葡萄糖,甘油等放線菌比較容易吸收的碳源、肉類萃取物、酵母萃取物等天然的氮源、鈣鹽等的無機鹽之培養基培養放線菌,藉由將從培養液分離菌體而得的培養上清液超濾濃縮,該濃縮液再經過硫酸銨鹽析、酒精沉澱、色層分離法等方法精製而得的高純度幾丁質酶為佳。
本發明的穀物加工食品用抗真菌劑,另外可混合丙酸鈣。相對於1質量份之幾丁質酶的丙酸鈣混合質量比例較佳為0.1~500質量份,更佳為1~200質量份。
對本發明的穀物加工食品用抗真菌劑達到抗真菌效果的真菌,並無特別限定。可列舉例如:黑黴(Aspergillus
屬)、麴菌(Aspergillus屬)、青黴(Penicillium屬)、分枝孢子菌(Cladosporium屬)、根黴菌(Rhizopus屬)、毛黴菌(Mucor屬)等。
本發明的穀物食品加工抗真菌劑亦可進一步含有防腐劑、保期促進劑、酒精類。作為防腐劑係可列舉例如:安息香酸、安息香酸鹽、山梨酸、山梨酸鹽、對羥基苯甲酸酯、聚離胺酸、魚精蛋白分解物,、乳酸鏈球菌素、納他黴素等。作為保期促進劑係可列舉例如:有機酸,有機酸鹽(例如:醋酸鈉)、甘氨酸等。作為酒精類係可列舉例如:乙醇。本發明的穀物加工食品用抗真菌劑的殘留物通常為水。
含有本發明的抗菌劑的穀物加工食品含有上述的抗真菌劑。因此,含有幾丁質酶。於含有本發明的抗真菌劑的穀物加工食品中含有的幾丁質酶的量,只要可可發揮幾丁質酶的抗黴效果即可,無特定限定,在穀物加工食品內的幾丁質酶較佳約0.5~100000μg/g,更佳為0.65~6600μg/g,進一步更佳為1.3~1300μg/g。另外。在表面含有幾丁質酶的情況下,在穀物加工食品的幾丁質酶較佳為約5~500μg/g,更佳為12.5~250μg/g。
含有本發明的抗真菌劑穀物加工食品之製造方法,包含使穀物加工食品含有前述抗真菌劑的步驟。以該工而言,使穀物加工食品含有幾丁質酶,只要幾丁質酶可發揮抗真菌效果,則無特別限定。幾丁質酶在穀物加工食品製造的最後階段添加也可、於中間階段添加也可,添加於穀物原料內亦可,另在該等添加中組合至少2種方
式亦可。列舉例如,前述在穀物原料內混合抗真菌劑的步驟,在穀物加工食品表面施予前述抗真菌劑的步驟。前述在穀物原料內混合抗真菌劑的步驟,例如,前述含有前述抗真菌劑的水溶液、酒***等,揉入穀物加工食品的原料、生麵團等、或將該原料、生麵團等浸漬在該水溶液或酒***等。於穀物加工食品表面施予前述抗真菌劑的步驟,例如,將含有前述抗真菌劑的水溶液、酒***等於穀物加工食品表面噴霧、塗布等。噴霧、塗布在穀物加工食品烘烤之前或烘烤之後皆可。較佳為在穀物加工食品烘烤之後。於穀物加工食品中含有前述抗真菌劑之量,將前述抗真菌劑混合入穀物原料時,較佳為使每穀物原料之幾丁質酶成為1~10000μg/g,更佳為2~2000μg/g之量。若為將前述抗真菌劑施予穀物加工食品表面時,較佳為使每穀物加工食品表面之幾丁質酶施成為2~200μg/cm2,更佳為5~100μg/cm2之量。
以下為基於實施例進一步詳細的說明本發明,但本發明並受限於以下的實施例。
以下實施例所使用的幾丁質酶,全部都是源自放線菌的幾丁質酶。以下實施例所使用的丙酸鈣,為食品泛用的防腐劑,其抗真菌作用是眾所周知的。以下實施例的「%」為表示「質量%」。
由表1(實施例1)所示之摻和比的原料構成之麵包生麵團(生麵團)330g,以低速攪拌機混合5分鐘,接下來以
高速攪拌機混合7分鐘。生麵團保持在35℃下100分鐘進行發酵後,以140℃烤20分鐘得到長條麵包(loaf bread)(以下以「長條」簡記)。
所得到的長條放置冷卻至室溫。於長條(約280g)的全表面噴灑如表2所示以噴霧劑(0.1%幾丁質酶係指1mL噴霧劑內添加1mg幾丁質酶的濃度)(約10μL/cm2)。將長條置於空氣中至表面乾燥後,各長條放入各別塑膠袋中於室溫下存放,以目視方式確認是否有真菌的產生。又,幾丁質酶XNP-161(外切型幾丁質酶)使用Nagase Chemtex股份有限公司製 CBT,幾丁質酶XGP-402(幾丁質酶,Family 18)使用Nagase Chemtex股份有限公司製 CBB。又幾丁質酶XGP-403(幾丁質酶,Family 19),使用從S.violaceoruber培養液以硫酸銨分離後冷凍乾燥所得物。幾丁質酶XGP-405(幾丁質酶,Family 19),使用從S.griseus培養液以硫酸銨分餾後冷凍乾燥所得物。其結果顯示於表3。表3為確認到真菌
的產生之前長條的保存期間。表3內的「-」表示長條什麼噴霧都沒有實施。
從表3可以清楚地看出,藉由添加幾丁質酶,麵包的保存期間延長了3~6日。又與控制組比較,添加幾丁質酶比添加丙酸鈣,保存期間延長了2~5日。確認了幾丁質酶比通用的丙酸鈣有更強的抗真菌作用。
替代表1(實施例1)所表示的摻合比,於表1(實施例2)所表示的混合比以外,與實施例1同樣進行,評價噴霧劑1~3的抗真菌效果。因此,本實施例的長條(約280g)為該生麵團為揉入丙酸鈣。其結果以表4表示之。表4為確認到真菌的產生之前長條的保存期間。表4內的「-」表示長條什麼噴霧都沒有實施。
從表4可以清楚地看出,藉由添加幾丁質酶,麵包的保存期間延長了24~45日。又與控制組比較,幾丁質酶的噴霧比丙酸鈣的噴霧,保存期間延長了21~42日。在實施例2中,原預想麵包生麵團揉入了丙酸鈣後,保存期間將被延長(無噴霧維持11日),此比對控制組,處理丙酸鈣噴霧後,保存期間進一步延長了3日,處理幾丁質酶噴霧後,延長期間24~45日,確認幾丁質酶戲劇性的抗菌效果。
由表5所表示的原料摻合比(幾丁質酶1ppm係指相對於1g小麥粉,添加1μg幾丁質酶的濃度)所構成之麵包生麵團(生麵團)400g,以低速攪拌器混合2分鐘後,接下來以高速攪拌器混合6分鐘。經過26℃ 10分鐘的放置時間(BENCH TIME),將生麵團分割、成型。成型的生麵團於30℃保持60分鐘進行發酵後,以220℃烘烤50分鐘燒得6個長條。
得到的各長條(約340g),切成厚度1.5cm,面積大小110~120cm2的切片,總共得到48枚切片。每1枚切片放入塑膠袋內於室溫下存放,以目視的方式確認有無真菌的產生。計算產生真菌的切片所經歷的時間,結果如第1圖所示。
從第1圖可以清楚地看出,藉由併用0.05%的丙酸鈣和15或20ppm的幾丁質酶XGP-402,麵包的保存期間延長效果被確認,其效果較將0.2%的丙酸鈣揉入優異。
使用5ppm的幾丁質酶代替15ppm的幾丁質酶;以0.1%的丙酸鈣替代0.05%丙酸鈣以外,其它與實施例3同樣進行,計算發生真菌的切片數。其結果如第2圖所示。
從第2圖中可以清楚地看出,藉由併用0.1%丙酸鈣和5或20ppm的幾丁質酶XGP-402,麵包的保存期間延長效果被確定。
除了採用0.2%的幾丁質酶XGP-403或XGP-405替代5或20ppm的幾丁質酶XGP-402,改用0.1%的丙酸鈣代替比
較對照的0.2%丙酸鈣以外,其它與實施例4同樣進行,計算發生真菌的切片數。其結果如第3圖所示。
從第3圖中可以清楚地看出,藉由併用0.1%的丙酸鈣和0.2%的幾丁質酶XGP-403或XGP-405,麵包的保存期間延長效果被確定。
藉由本發明可提供安全且便宜的穀物加工食品用抗真菌劑。本發明的穀物加工食品用抗真菌劑因為含有幾丁質酶之酵素,所以安全又便宜。
第1圖係顯示併用0.05%的丙酸鈣和15或20ppm的幾丁質酶XGP-402時之麵包上產生的真菌增加之圖。
第2圖係顯示併用0.1%的丙酸鈣和5或20ppm的幾丁質酶XGP-402時之麵包上產生的真菌增加之圖。
第3圖係顯示併用0.1%的丙酸鈣和0.2%的幾丁質酶XGP-403或XGP-405時之麵包上產生的真菌增加之圖。
Claims (10)
- 一種穀物加工食品用抗真菌劑,其係含有幾丁質酶。
- 如申請專利範圍第1項的抗真菌劑,其係進一步含有丙酸鈣。
- 如申請專利範圍第2項的抗真菌劑,其相對於1質量份的該幾丁質酶,丙酸鈣係含有0.1~500質量份之比例。
- 一種穀物加工食品,其係含有含如申請專利範圍第1至第3項中任一項的抗真菌劑之抗真菌劑。
- 如申請專利範圍第4項的食品,其係麵包類、蛋糕類或點心類。
- 一種製造方法,其係含有抗真菌劑的穀物加工食品的製造方法,其係包含使穀物加工食品中含有如申請專利範圍第1項至第3項中任一項之抗真菌劑的步驟。
- 如申請專利範圍第6項的製造方法,其中該步驟係混合該抗真菌劑至穀物原料的步驟。
- 如申請專利範圍第7項的製造方法,其中該抗真菌劑係以使每該穀物原料之幾丁質酶量成為1~10000μg/g之量來混合。
- 如申請專利範圍第6項的製造方法,其中該步驟係將前述抗真菌劑施予至穀物加工食品表面的步驟。
- 申請專利範圍第9項的製造方法,其中該抗真菌劑係將每該穀物加工食品表面之幾丁質酶量成為2~200μg/cm2的量來施予。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011220549 | 2011-10-04 |
Publications (1)
Publication Number | Publication Date |
---|---|
TW201320900A true TW201320900A (zh) | 2013-06-01 |
Family
ID=48043718
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW101136484A TW201320900A (zh) | 2011-10-04 | 2012-10-03 | 穀物加工食品用抗真菌劑 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20140227419A1 (zh) |
EP (1) | EP2764778B1 (zh) |
JP (1) | JP6004351B2 (zh) |
CN (1) | CN103874417A (zh) |
BR (1) | BR112014007764B1 (zh) |
TW (1) | TW201320900A (zh) |
WO (1) | WO2013051561A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI753309B (zh) * | 2018-10-16 | 2022-01-21 | 美商耐遏賽公司 | 以羧酸及其鹽行活體植物上之微生物抑制的產品及方法 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107094877A (zh) * | 2017-05-19 | 2017-08-29 | 芜湖扬展新材料科技服务有限公司 | 一种大米复合保鲜剂 |
CN107223693A (zh) * | 2017-07-06 | 2017-10-03 | 合肥先智商贸有限责任公司 | 一种真空包装腊肉防霉的加工方法 |
CN108669446A (zh) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | 一种鲜湿面保鲜加工生产方法 |
CN114403181B (zh) * | 2022-01-13 | 2023-10-27 | 福气面团数字科技股份有限公司 | 抗菌添加剂、面团生产方法及零防腐剂烘焙食品 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03290145A (ja) * | 1990-04-04 | 1991-12-19 | Morinaga & Co Ltd | 保存性の優れたホットケーキの製造法 |
JPH1066503A (ja) * | 1996-07-31 | 1998-03-10 | Buru Mataisu Mateirude | 長期保存焼き練り粉製品 |
GB9714564D0 (en) * | 1997-07-10 | 1997-09-17 | Zeneca Ltd | Composition |
JP2007325515A (ja) | 2006-06-06 | 2007-12-20 | Katayama Chem Works Co Ltd | パン用品質改良剤ならびにそれを配合してなるパンおよびその製造方法 |
CA2713444C (en) * | 2008-01-28 | 2017-03-07 | Lallemand, Inc. | A method for extending mold-free shelf life and improving flavor characteristics of baked goods |
-
2012
- 2012-10-02 CN CN201280049700.9A patent/CN103874417A/zh active Pending
- 2012-10-02 EP EP12838387.4A patent/EP2764778B1/en not_active Not-in-force
- 2012-10-02 US US14/348,619 patent/US20140227419A1/en not_active Abandoned
- 2012-10-02 WO PCT/JP2012/075517 patent/WO2013051561A1/ja active Application Filing
- 2012-10-02 BR BR112014007764A patent/BR112014007764B1/pt not_active IP Right Cessation
- 2012-10-02 JP JP2013537512A patent/JP6004351B2/ja active Active
- 2012-10-03 TW TW101136484A patent/TW201320900A/zh unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI753309B (zh) * | 2018-10-16 | 2022-01-21 | 美商耐遏賽公司 | 以羧酸及其鹽行活體植物上之微生物抑制的產品及方法 |
Also Published As
Publication number | Publication date |
---|---|
EP2764778B1 (en) | 2016-11-30 |
US20140227419A1 (en) | 2014-08-14 |
JP6004351B2 (ja) | 2016-10-05 |
BR112014007764B1 (pt) | 2019-11-26 |
EP2764778A1 (en) | 2014-08-13 |
WO2013051561A1 (ja) | 2013-04-11 |
EP2764778A4 (en) | 2015-06-17 |
BR112014007764A8 (pt) | 2017-12-05 |
CN103874417A (zh) | 2014-06-18 |
BR112014007764A2 (pt) | 2017-04-04 |
JPWO2013051561A1 (ja) | 2015-03-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4666719A (en) | Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm | |
Ashagrie et al. | Improvement of injera shelf life through the use of chemical preservatives | |
TW201320900A (zh) | 穀物加工食品用抗真菌劑 | |
EP0727943B1 (en) | Process for preparing a dough | |
JP2023123414A (ja) | パンの保存のための組成物 | |
JP4607014B2 (ja) | 飲食品の保存性向上方法 | |
KR101692122B1 (ko) | 울금 발효물 및 미강이 첨가된 기능성 반죽 제조방법 및 이를 이용하여 제조된 스낵 | |
CN105025725A (zh) | 减少烘焙食品中的霉菌 | |
JP6203018B2 (ja) | パン | |
KR101362448B1 (ko) | 된장발효액종을 이용한 제빵용 도우의 제조방법 | |
US20080020092A1 (en) | Method For Improving Keeping Quality Of Food And Drink | |
JPH0661214B2 (ja) | 酒種膨化食品の仕込み種組成物 | |
WO2008005949A2 (en) | Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate | |
JPH0653050B2 (ja) | サワー香味剤およびその用途 | |
JP5832142B2 (ja) | インベルターゼ活性抑制剤とその用途 | |
JP2013135646A (ja) | 穀物加工食品用の抗カビ剤 | |
KR20170139790A (ko) | 호밀을 이용한 발효종 반죽 제조방법 및 이를 이용하여 제조된 면류 또는 빵 | |
JP2014195444A (ja) | 食品保存剤 | |
JP2021073985A (ja) | 穀物加工食品用の防カビ剤 | |
CN111838249A (zh) | 一种复合菌种发酵面包的制备工艺 | |
US20190037861A1 (en) | Fermented pizza dough snacks | |
JP2018153150A (ja) | 発酵種及びこれを用いたベーカリー食品の製造方法 | |
JP2014195440A (ja) | パン用品質改良剤 | |
JP2004236520A (ja) | βグルカン配合パン | |
Saeed et al. | British Journal of Agricultural Sciences |